Preparing the Nasi Lemak meal at home is a process that takes some time, but the smiles on the her family's faces...priceless! The process is also made easier with the use of a rice cooker, and doing meal preparation over a few days rather than a few hours.
2 cups long grain rice
100 ml coconut cream
water
1/2 tsp salt
A bunch of pandan leaves, rinsed and tied together in a knot (optional)
Ingredients
100 ml coconut cream
water
1/2 tsp salt
A bunch of pandan leaves, rinsed and tied together in a knot (optional)
Method
- Rinse the rice until the water runs clear. Placed the washed rice in a rice cooker. Add the coconut cream and enough water to reach the '3 cups' mark in the rice cooker. Add salt and mix well.
- Do not cover the pot yet. Cook the rice according to manufacturer's guidelines. Allow the mixture to come to a boil, stirring occasionally.
- When the water is boiling, cover the lid and let the rice cook until the rice cooker switches off automatically.
- Once the rice cooker signals its readiness, remove the lid and fluff the rice. Return the lid and switch off the heat.
- To serve, place the amount of rice to be consumed on a plate.
- Add the sambal e.g. Sambal Tumis or Sambal Ikan Bilis.
- Add cucumber slices.
- Add fried peanuts, fried anchovies and hard-boiled eggs.
- Add other optional items like fried luncheon meat, fried chicken, fried fish.
Notes
- Sambal can be made in advanced, cooled and kept in the fridge for up to five days. Re-heat before serving it with the rice.
- As different rice cookers may bring different results, experiment. If a different texture is preferred for the rice, adjust the water amount.
- The amount of coconut cream added also plays a part in the end result. Adjust as needed.
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